Chicken Livers with Chipotle Caramelized Onions
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- 1 pound chicken livers
- 1/2 cup whole milk
- 4 tablespoons unsalted butter divided
- 4 tablespoons vegetable oil divided
- 3 large white onions slivered
- 1 teaspoon kosher or coarse sea salt divided, or more to taste
- 3 tablespoons sherry vinegar
- ¼ cup chicken broth
- 2 to 3 tablespoons sauce from chipotles in adobo sauce
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper or to taste
- Chopped fresh chives for garnish, optional
- Fresh oregano leaves for garnish, optional
- Place the chicken livers in a bowl and gently cover with cold water. One by one, using a chopping board and a sharp knife, remove any connective tissue and cut them into lobes. Place them into a different bowl and cover with cold milk. Let them sit anywhere from 1/2 hour to overnight, if more than an hour, cover and place in the refrigerator.
- When ready to cook the livers, gently drain and place on a chopping board or sheet pan covered with paper towels and pat dry.
- In a large non-stick skillet set over medium heat, add 2 tablespoons of butter and 2 tablespoons of oil. Once the butter has melted, add the onions and ½ teaspoon salt. Cook stirring regularly for about 35 to 40 minutes, until completely softened, caramelized, and their color has turned to light brown and they are slightly browning more along the edges. Scrape into a bowl and reserve.
- Season the livers with the remaining ½ teaspoon salt and ½ teaspoon black pepper. In the same skillet, add 1 tablespoon of butter and 1 tablespoon of oil and raise heat to medium high. Cook the livers for about 2 to 3 minutes per side, until just cooked through but browned outside. Scrape into a bowl and set aside.
- In the same skillet, reduce heat to medium, add the remaining tablespoon of oil and butter. Once melted, add the vinegar and cook, scraping the pan for about 10 to 15 seconds. Add chicken broth, chipotle sauce, tomato paste, and Dijon and stir until well mixed, continuing to scrape the bottom of the pan. Cook for a minute, until it strongly bubbles. Add the cooked onions, stir well to thoroughly combine with the sauce. Incorporate the chicken livers and any of their juices, toss to combine, and let it all cook for a minute. Turn off the heat, garnish with fresh chives and oregano. Serve with rice.
- I like to chop any leftover chicken livers into chopped liver. I also like to have some extra roasted cherry tomatoes to reserve. Then I’ll spread the chopped liver on some toasted slices of bread and top with roasted cherry tomatoes.